Nose: That caramelized fruit syrup at the bottom of a fruitcake pan and then a leathery, deep, resinous smoke. There's just a bit of sharpness at the end, like a minty, burnt scent. Lots of toffee and dark caramel, and buttery smoke. There's also a hint of sweet raisins and figs in there, as well as light sultanas. Palate: Definitely spicy at first and surprisingly thin. Almost like a super spicy rye at first - it's an explosion of spice.Then there's every type of smokiness you could imagine - burnt sugar, bonfire, barbeque, rubber, and almost burnt toast. Definitely buttered toast and smokey malt. Definitely some smoked bacon, that sweet fatty smoke. Finish: Looking and dry. The smoke comes in everchanging waves brining in a smoked sweet almond note. There's a burnt sugar or molasses sweetness that hides under that smokey buttered toast. After a couple sips the oak shows up as a dense, waxy bitter wood note.